Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential

Autores
Nuñez, Ivana Micaela; Verni, Maria Cecilia; Argañaraz Martínez, Fernando Eloy; Babot, Jaime Daniel; Terán, Victoria; Danilovich, Mariana Elizabeth; Cartagena, Elena; Alberto, Maria Rosa; Arena, Mario Eduardo
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolatedfrom Argentinean Capsicum annum L. This research covers important aspects, including genotypiccharacterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional andtechnological properties. The predominant isolates were identified as Lactilactobacillus curvatusand Lactiplantibacillus plantarum. A Rep-PCR analysis grouped the isolates into 11 clonal groups.Lp. plantarum LVP 40 and LV 46, Levilactobacillus brevis LVP 41, Pediococcus pentosaceus LV P43, and Lt. curvatus LVP44 displayed both safety and resilience against adverse conditions such as a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited highhydrophobicity and auto-aggregation percentages, NaCl tolerance, and a substantial acidifyingcapacity. LAB supernatants demonstrated promising surfactant and emulsifying properties. Likewise, they differentially inhibited Staphylococcus aureus and Pseudomonas aeruginosa biofilms, showcasing their potential as antipathogenic agents. Noteworthily, some strains displayed considerable congregation with these pathogens, and several isolates showed an effective antimutagenic and detoxifying power, further emphasizing their multifaceted capabilities. Five pepper bacterial strains showcased beneficial properties, suggesting their potential for gut health enhancement. In summary, these LAB strains hold promise as vegetable fermentation starters, contributing to food safety and versatile applications in food science.
Fil: Nuñez, Ivana Micaela. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
Fil: Verni, Maria Cecilia. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
Fil: Argañaraz Martínez, Fernando Eloy. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Babot, Jaime Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Terán, Victoria. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
Fil: Danilovich, Mariana Elizabeth. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Cartagena, Elena. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
Fil: Alberto, Maria Rosa. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Arena, Mario Eduardo. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
RED AND GREEN PEPPERS
LACTIC ACID BACTERIA
ANTIMUTAGENIC ACTIVITY
ANTIPATHOGENIC ACTIVITY
BIOSURFACTANTS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/240854
Acceder
id CONICETDig_dbf6db69a1914ccac2d00c78342b8ed4
oai_identifier_str oai:ri.conicet.gov.ar:11336/240854
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting PotentialNuñez, Ivana MicaelaVerni, Maria CeciliaArgañaraz Martínez, Fernando EloyBabot, Jaime DanielTerán, VictoriaDanilovich, Mariana ElizabethCartagena, ElenaAlberto, Maria RosaArena, Mario EduardoRED AND GREEN PEPPERSLACTIC ACID BACTERIAANTIMUTAGENIC ACTIVITYANTIPATHOGENIC ACTIVITYBIOSURFACTANTShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolatedfrom Argentinean Capsicum annum L. This research covers important aspects, including genotypiccharacterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional andtechnological properties. The predominant isolates were identified as Lactilactobacillus curvatusand Lactiplantibacillus plantarum. A Rep-PCR analysis grouped the isolates into 11 clonal groups.Lp. plantarum LVP 40 and LV 46, Levilactobacillus brevis LVP 41, Pediococcus pentosaceus LV P43, and Lt. curvatus LVP44 displayed both safety and resilience against adverse conditions such as a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited highhydrophobicity and auto-aggregation percentages, NaCl tolerance, and a substantial acidifyingcapacity. LAB supernatants demonstrated promising surfactant and emulsifying properties. Likewise, they differentially inhibited Staphylococcus aureus and Pseudomonas aeruginosa biofilms, showcasing their potential as antipathogenic agents. Noteworthily, some strains displayed considerable congregation with these pathogens, and several isolates showed an effective antimutagenic and detoxifying power, further emphasizing their multifaceted capabilities. Five pepper bacterial strains showcased beneficial properties, suggesting their potential for gut health enhancement. In summary, these LAB strains hold promise as vegetable fermentation starters, contributing to food safety and versatile applications in food science.Fil: Nuñez, Ivana Micaela. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; ArgentinaFil: Verni, Maria Cecilia. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; ArgentinaFil: Argañaraz Martínez, Fernando Eloy. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Babot, Jaime Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Terán, Victoria. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; ArgentinaFil: Danilovich, Mariana Elizabeth. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Cartagena, Elena. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; ArgentinaFil: Alberto, Maria Rosa. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Arena, Mario Eduardo. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaMDPI2024-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/240854Nuñez, Ivana Micaela; Verni, Maria Cecilia; Argañaraz Martínez, Fernando Eloy; Babot, Jaime Daniel; Terán, Victoria; et al.; Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential; MDPI; Fermentation; 10; 4; 4-2024; 1-242311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/10/4/209info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation10040209info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:29Zoai:ri.conicet.gov.ar:11336/240854instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:29.559CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential
title Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential
spellingShingle Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential
Nuñez, Ivana Micaela
RED AND GREEN PEPPERS
LACTIC ACID BACTERIA
ANTIMUTAGENIC ACTIVITY
ANTIPATHOGENIC ACTIVITY
BIOSURFACTANTS
title_short Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential
title_full Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential
title_fullStr Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential
title_full_unstemmed Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential
title_sort Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential
dc.creator.none.fl_str_mv Nuñez, Ivana Micaela
Verni, Maria Cecilia
Argañaraz Martínez, Fernando Eloy
Babot, Jaime Daniel
Terán, Victoria
Danilovich, Mariana Elizabeth
Cartagena, Elena
Alberto, Maria Rosa
Arena, Mario Eduardo
author Nuñez, Ivana Micaela
author_facet Nuñez, Ivana Micaela
Verni, Maria Cecilia
Argañaraz Martínez, Fernando Eloy
Babot, Jaime Daniel
Terán, Victoria
Danilovich, Mariana Elizabeth
Cartagena, Elena
Alberto, Maria Rosa
Arena, Mario Eduardo
author_role author
author2 Verni, Maria Cecilia
Argañaraz Martínez, Fernando Eloy
Babot, Jaime Daniel
Terán, Victoria
Danilovich, Mariana Elizabeth
Cartagena, Elena
Alberto, Maria Rosa
Arena, Mario Eduardo
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv RED AND GREEN PEPPERS
LACTIC ACID BACTERIA
ANTIMUTAGENIC ACTIVITY
ANTIPATHOGENIC ACTIVITY
BIOSURFACTANTS
topic RED AND GREEN PEPPERS
LACTIC ACID BACTERIA
ANTIMUTAGENIC ACTIVITY
ANTIPATHOGENIC ACTIVITY
BIOSURFACTANTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolatedfrom Argentinean Capsicum annum L. This research covers important aspects, including genotypiccharacterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional andtechnological properties. The predominant isolates were identified as Lactilactobacillus curvatusand Lactiplantibacillus plantarum. A Rep-PCR analysis grouped the isolates into 11 clonal groups.Lp. plantarum LVP 40 and LV 46, Levilactobacillus brevis LVP 41, Pediococcus pentosaceus LV P43, and Lt. curvatus LVP44 displayed both safety and resilience against adverse conditions such as a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited highhydrophobicity and auto-aggregation percentages, NaCl tolerance, and a substantial acidifyingcapacity. LAB supernatants demonstrated promising surfactant and emulsifying properties. Likewise, they differentially inhibited Staphylococcus aureus and Pseudomonas aeruginosa biofilms, showcasing their potential as antipathogenic agents. Noteworthily, some strains displayed considerable congregation with these pathogens, and several isolates showed an effective antimutagenic and detoxifying power, further emphasizing their multifaceted capabilities. Five pepper bacterial strains showcased beneficial properties, suggesting their potential for gut health enhancement. In summary, these LAB strains hold promise as vegetable fermentation starters, contributing to food safety and versatile applications in food science.
Fil: Nuñez, Ivana Micaela. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
Fil: Verni, Maria Cecilia. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
Fil: Argañaraz Martínez, Fernando Eloy. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Babot, Jaime Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Terán, Victoria. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
Fil: Danilovich, Mariana Elizabeth. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Cartagena, Elena. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina
Fil: Alberto, Maria Rosa. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Arena, Mario Eduardo. Universidad Nacional de Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Biotecnología Farmacéutica y Alimentaria; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolatedfrom Argentinean Capsicum annum L. This research covers important aspects, including genotypiccharacterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional andtechnological properties. The predominant isolates were identified as Lactilactobacillus curvatusand Lactiplantibacillus plantarum. A Rep-PCR analysis grouped the isolates into 11 clonal groups.Lp. plantarum LVP 40 and LV 46, Levilactobacillus brevis LVP 41, Pediococcus pentosaceus LV P43, and Lt. curvatus LVP44 displayed both safety and resilience against adverse conditions such as a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited highhydrophobicity and auto-aggregation percentages, NaCl tolerance, and a substantial acidifyingcapacity. LAB supernatants demonstrated promising surfactant and emulsifying properties. Likewise, they differentially inhibited Staphylococcus aureus and Pseudomonas aeruginosa biofilms, showcasing their potential as antipathogenic agents. Noteworthily, some strains displayed considerable congregation with these pathogens, and several isolates showed an effective antimutagenic and detoxifying power, further emphasizing their multifaceted capabilities. Five pepper bacterial strains showcased beneficial properties, suggesting their potential for gut health enhancement. In summary, these LAB strains hold promise as vegetable fermentation starters, contributing to food safety and versatile applications in food science.
publishDate 2024
dc.date.none.fl_str_mv 2024-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/240854
Nuñez, Ivana Micaela; Verni, Maria Cecilia; Argañaraz Martínez, Fernando Eloy; Babot, Jaime Daniel; Terán, Victoria; et al.; Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential; MDPI; Fermentation; 10; 4; 4-2024; 1-24
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/240854
identifier_str_mv Nuñez, Ivana Micaela; Verni, Maria Cecilia; Argañaraz Martínez, Fernando Eloy; Babot, Jaime Daniel; Terán, Victoria; et al.; Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential; MDPI; Fermentation; 10; 4; 4-2024; 1-24
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/10/4/209
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation10040209
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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